Kerehaklu 'blossom culture washed' Lot O

Our latest release from father and son duo, Ajoy and Pranoy Thipaiah is a 'culture washed' coffee using a fermentation starter culture developed from microbes on coffee blossom flowers from the Kerehaklu farm. This starter culture was then added to the pulped cherries to dominate the microbial population and fermented underwater (and therefore anoxically) for 36 hours.

Pranoy's approach is to use the native biodiversity evident at Kerehaklu to create fermentation starter cultures and mostos to influence the the final cup characteristics. It's all very technical stuff and if you've tasted our Kerehaklu offerings before then you'll know that these advanced fermentation techniques that Pranoy has applied create some remarkable flavour profiles. In the case of this particular lot 'O', the result is a super clean and juicy cup. 

Kerehaklu is located in dense jungle, teeming with biodiversity. Tall coffea liberica and coffea excelsa trees tower amongst the hedgerows, while bison and elephants are regular visitors. Ajoy uses his 35+ years of experience and an encyclopaedic knowledge of agronomy to manage the coffee trees in a sustainable yet adaptive way that works in harmony with the local wildlife. Since taking over management of the processing five seasons ago, Pranoy has put his background in biology to good use by introducing carefully managed and meticulously controlled experiments to help push the boundaries and produce coffees that highlight his father’s work and the farm’s growing conditions - but have an added layer of complexity that traditionally processed Indian coffees simply can’t match. We visited this incredibly place back in 2025 and for a full trip report just click here.